These vegan and low carb noodles are creamy and delicious, and only take 15 minutes to make. 

Serves: 2 portions
Time:  20 minutes 
Level: Easy

Tools:

• saucepan
• frying pan
• chopping board
• knife

Ingredients:

• 1 packet Hearts of Palm spaghetti
• 1 tbsp of almond butter
• ½ of a 400g of coconut milk
• 1 pack of sliced chestnut mushrooms 
• 1 teaspoon of brown rice miso paste
• Juice of ½ a lime
• 1 red chilli deseeded and sliced
• 1 tbsp of sesame oil
• Salt and pepper
• ½ teaspoon of cayenne pepper or chilli powder
• Handful of coriander roughly chopped

•  1tsp of honey (for a sweeter finish) or agave for vegans

1. Cook the noodles in a saucepan of salted boiling water for 4-5 minutes. Once cooked, drain and leave to one side.
2. Place a pan over a medium heat and add in a good drizzle of sesame oil. Add in the mushrooms, season with salt and pepper and cook for 5-10 minutes until soft.
3. Add the coconut milk, almond butter and stir well for a couple of minutes until well combined.
4. Next add in the lime juice, miso paste, spices, honey ( if using). Cook for a further 5 minutes before stirring through the coriander and hearts of palm noodles.
5. Serve with fresh chilli and a drizzle of sesame oil.